Tuesday 28 January 2014

Chettinad Kozhi Rasam/Chettinad Chicken Rasam

Rasam is a comforting food for most of us. These spiced Indian soup goes for different spices which have numerous medicinal values. Peppercorns and cumin seeds are the most important spices we use for making rasam. Some may go for freshly grounded rasam powder,while some make monthly once their rasam powder and conserve them air tight containers for further use. Rasam,this spiced soup is my family's favourite, so if its rice for lunch i'll make rasam definitely to serve with rice, yes we love rasam that much.

Coming to this chicken rasam, this dish is very popular in chettinad cuisine, and they are often made when someone in the family suffers with cold. Even a tasteless tongue during fever or cold will enjoy thoroughly this spicy rasam.This chicken rasam is made by the chicken with bones,which can be eaten while enjoying this rasam or else you can just fry them separately with spices by removing them once the rasam is cooked. However we love our chicken pieces with rasam, this dish is going to be a part of Tamizhar Samayal Tuesday,happening twice a month.

6pieces Chicken with bones
2nos Tomatoes (chopped)
1/4tsp Turmeric powder
1/2tsp Cumin seeds
1/4tsp Mustard seeds
1/4tsp Asafoetida powder
Few curry leaves
Chopped coriander leaves

To grind:
4nos Shallots
5nos Garlic pods
1tsp Black peppercorns
1tsp Cumin seeds
1/2tsp Fennel seeds
3nos Dry red chillies
1tsp Coriander seeds

Take the chicken pieces with tomatoes,turmeric powder and salt with 3cups of water in a pressure cooker and cook for two whistles.

Meanwhile grind the ingredients given under the list 'to grind' as fine paste without adding water.

Heat the oil in a pan, let splutters the mustard seeds, cumin seeds, add in the asafoetida powder and curry leaves, fry for few minutes.

Add the grounded paste, boiled chicken water to the pan, cook for few minutes until a nice aroma comes from.

Add the chopped coriander leaves and serve hot.

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